Step 1

Preheat oven to 180C/160C fan-forced.

Step 2

Combine beef, garlic, breadcrumbs, egg, basil and parmesan in a bowl. Season with salt and pepper. Roll mixture into 8 balls. Heat half the oil in a large ovenproof frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned all over. Transfer to a plate.

Step 3

Heat remaining oil in same pan over medium-high heat. Add onion, carrot and bay leaves. Cook, stirring, for 3 minutes or until onion softens. Add tomato paste. Stir to combine. Add passata, stock and 1 cup water. Bring to a simmer. Stir in pasta. Top with meatballs. Cover. Bake for 20 minutes or until pasta is almost al dente. Top with bocconcini. Bake, uncovered, for 5 minutes or until cheese melts.

Step 4

Meanwhile, make Basil Gremolata. Combine ingredients in a bowl.

Step 5

Serve pasta bake sprinkled with basil gremolata.